Pizza. Sure does scrub up nice!Read More
Preserved lemons are a staple in both Indian and North African cuisine. We were just practicing good kitchen economics when we turned the remains of our citrus extravaganza into this delicious condiment. Going to sneak it into lots of recipes. Watch out.Read More
My mom shopped at the local food co-op, froze dried apricots and called them candy and put pistachio nuts in my Easter basket in lieu of jelly beans long LONG before it was the hipster chic thing to do. Her unsalted peanut butter sandwiches on cracked slabs of homemade grainy bread (wrapped in recycled wax paper) were the bane of my early existence. If I only knew had good I had it. Sorry mom! Cake and I will be home for a visit soon.Read More
Divine. And even better hungover! Whoops - I mean a great way to use up what is left-over.
Not technically a Tagine as recipe calls for a dutch oven (or oversized skillet). However, the mix of orange and olive makes us dream of souks, sandals and sunshine. Hence - recipe title is in keeping with our mood.Read More
We interrupt this week of citrus with a nod to our favorite Paddys. Cooking my sweet Granny proud today. Patricia McAdams - how she loved a boiled dinner (don't forget the guinness)! Lemon Meringue Pie too.
Funny - kinda. There is not much more to making crepes than there is to flipping pancakes but somehow the former seems so glam. Damn that French thing! Those people can mix milk and eggs same as they do a scarf and gloves. Is it all in the wrist? Purely DNA? And what about the pan?Read More
Channeling La Feria de Abril de Sevilla
La Corrida de Toros
Sol y Sombra